湖北利川山药零余子皂苷的提取工艺研究
|
摘要
湖北利川山药零余子含有丰富的皂苷,研究其皂苷的提取工艺对指导其开发利用具有很强的现实意义。本文应用单因素试验和正交试验的方法研究浸提温度、乙醇体积分数、料液比、浸提时间等四个因素对皂苷提取率的影响。用薯蓣皂苷为标准对照品,使用香草醛-高氯酸显色法,在544nm的波长下测定吸光度确定样品皂苷含量。结果表明:主要的四个影响因素的主次顺序为:乙醇体积分数>浸提温度>料液比>浸提时间。通过对正交试验结果的分析得到零余子皂苷的最佳提取工艺条件为:浸提时间7h、浸提温度70℃、乙醇体积分数70%、料液比1∶9。验证试验表明,在最佳提取工艺条件下得到的湖北利川山药零余子皂苷提取率最大,达到0.054%。
Hubei Lichuan yam is rich in saponins. The study of its saponins extraction process has great practical significance in guiding its development and utilization. In this paper,the effects of four factors,such as extraction temperature,volume fraction of ethanol,solid-liquid ratio and time of extraction,on extraction rate of saponins were studied by single factor experiment and orthogonal experiment. Using diosgenin as the standard control and applied vanillin perchloric acid colorimetry,the content of the saponins was determined by absorbance at the wave length of 544 nm. The experimental results showed that the order of the four main influencing factors is:volume fraction of ethanol >extraction temperature> solid-liquid ratio > extraction time. Through the analysis of the orthogonal results,the optimum extraction conditions of the saponins are as follows:the extraction time 7 h,the extraction temperature of 70 ℃,the volume fraction of ethanol 70%,and solid-liquid ratio 1∶9. Verification test showed that the maximum extraction rate of the null saponin of Hubei Lichuan yam could reach 0.054% under the optimum conditions.
Hubei Lichuan yam is rich in saponins. The study of its saponins extraction process has great practical significance in guiding its development and utilization. In this paper,the effects of four factors,such as extraction temperature,volume fraction of ethanol,solid-liquid ratio and time of extraction,on extraction rate of saponins were studied by single factor experiment and orthogonal experiment. Using diosgenin as the standard control and applied vanillin perchloric acid colorimetry,the content of the saponins was determined by absorbance at the wave length of 544 nm. The experimental results showed that the order of the four main influencing factors is:volume fraction of ethanol >extraction temperature> solid-liquid ratio > extraction time. Through the analysis of the orthogonal results,the optimum extraction conditions of the saponins are as follows:the extraction time 7 h,the extraction temperature of 70 ℃,the volume fraction of ethanol 70%,and solid-liquid ratio 1∶9. Verification test showed that the maximum extraction rate of the null saponin of Hubei Lichuan yam could reach 0.054% under the optimum conditions.
引文
[1]孙锋,谷文英,丁霄霖.山药粗多糖的提取工艺[J].食品与生物技术学报,2006,25(3):79-83.
[2]秦恩华.零余子多糖的分离纯化及抗氧化研究[J].现代食品科技,2008,24(11):1100-1103.
[3]薛建平,祝红蕾,尧俊英.铁棍山药及其零余子营养成分的比较研究[J].食品工业科技,2008,29(8):268-269.
[4]滕井通,高翔,薛建平,等.怀山药零余子薯蓣皂苷元成分的含量测定[J].安徽农业科学,2012,40(21):10817-10818.
[5]Fu Y C,Lha F,Huang P Y.Quantitative analysis of allantoin and allantoic acid in yam tuber,mucilage,skin and bulbil of the Dioscorea species[J].Food Chemistry,2006,94(4):541-549.
[6]毛瑜,龙远春,邓泽元,等.山药零余子黄酮的微波提取工艺优化及其抗氧化活性[J].食品工业科技,网络出版时间:2018-05-2.
[7]盛玮,薛建平,谢笔钧.怀山药零余子提取物抗氧化活性的研究[J].食品科学,2009,30(3):92-94.
[8]Liang X,Huang Y,Chen J,et al.Antioxidant activity ofpolysaccharides in yam bulbils and their hypoglycemic effect in diabetic mice[J].Agricultural Science&Technology,2015,16(7):1332-1335.
[9]Choi K W,Um S H,Kwak J H,etal.Suppression of adhesion molecule expression by phenanthrene-containing extract of bulbils of Chinese Yam in vascular smooth muscle cells through inhibition of MAPK,Akt and NF-κB[J].Food and Chemical Toxicology,2012,50(8):2792-804.
[10]程超,朱玉昌,莫开菊,等.零余子皂甙的抗氧化特性研究[J].食品科学,2007,28(10):83-86.
[11]谷利伟,谷文英.比色法测定大豆中的总皂甙[J].中国粮油学报,2000,15(6):38-42.
[12]吴祥庭,董新姣,杨海龙,等.山药皂甙均匀设计法优化提取及其体外抗氧化活性研究[J].中国食品学报,2013,13(2):91-96.
[13]张敏,杜琳,黄桂东,等.山药总皂甙的提取研究[J].中药材,2007,30(7):854-857.
[14]吴祥庭,朱涛,郑巧敏,等.响应面法优化山药皮中皂苷提取的研究[J].中国粮油学报,2011,26(6):91-96.
[15]韩秋敏,李登超,陆正清.微波法提取淮山药薯蓣皂苷的工艺研究[J].食品工业,2012(12):28-30.
[2]秦恩华.零余子多糖的分离纯化及抗氧化研究[J].现代食品科技,2008,24(11):1100-1103.
[3]薛建平,祝红蕾,尧俊英.铁棍山药及其零余子营养成分的比较研究[J].食品工业科技,2008,29(8):268-269.
[4]滕井通,高翔,薛建平,等.怀山药零余子薯蓣皂苷元成分的含量测定[J].安徽农业科学,2012,40(21):10817-10818.
[5]Fu Y C,Lha F,Huang P Y.Quantitative analysis of allantoin and allantoic acid in yam tuber,mucilage,skin and bulbil of the Dioscorea species[J].Food Chemistry,2006,94(4):541-549.
[6]毛瑜,龙远春,邓泽元,等.山药零余子黄酮的微波提取工艺优化及其抗氧化活性[J].食品工业科技,网络出版时间:2018-05-2.
[7]盛玮,薛建平,谢笔钧.怀山药零余子提取物抗氧化活性的研究[J].食品科学,2009,30(3):92-94.
[8]Liang X,Huang Y,Chen J,et al.Antioxidant activity ofpolysaccharides in yam bulbils and their hypoglycemic effect in diabetic mice[J].Agricultural Science&Technology,2015,16(7):1332-1335.
[9]Choi K W,Um S H,Kwak J H,etal.Suppression of adhesion molecule expression by phenanthrene-containing extract of bulbils of Chinese Yam in vascular smooth muscle cells through inhibition of MAPK,Akt and NF-κB[J].Food and Chemical Toxicology,2012,50(8):2792-804.
[10]程超,朱玉昌,莫开菊,等.零余子皂甙的抗氧化特性研究[J].食品科学,2007,28(10):83-86.
[11]谷利伟,谷文英.比色法测定大豆中的总皂甙[J].中国粮油学报,2000,15(6):38-42.
[12]吴祥庭,董新姣,杨海龙,等.山药皂甙均匀设计法优化提取及其体外抗氧化活性研究[J].中国食品学报,2013,13(2):91-96.
[13]张敏,杜琳,黄桂东,等.山药总皂甙的提取研究[J].中药材,2007,30(7):854-857.
[14]吴祥庭,朱涛,郑巧敏,等.响应面法优化山药皮中皂苷提取的研究[J].中国粮油学报,2011,26(6):91-96.
[15]韩秋敏,李登超,陆正清.微波法提取淮山药薯蓣皂苷的工艺研究[J].食品工业,2012(12):28-30.